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Close-up of Vegan Pumpkin Pie Bars with a crumbly base, spiced filling, whipped topping, and pumpkin seeds sprinkled on top, arranged on a light surface with crumbs and seeds scattered around.

Vegan Pumpkin Pie Bars

Vegan Pumpkin Pie Bars save me every time I want something festive without the hassle of pie dough. They chill like a dream, slice into neat squares, and hold up perfectly for Thanksgiving dinner, Friendsgiving, or fall potlucks. I’ve stashed them in the freezer, pulled them out for last-minute hosting, and they still come out looking great. It’s the kind of recipe I keep coming back to every fall.
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Vegan Pumpkin Pie Bars
Servings: 16 bars
Calories: 146kcal
Author: Mandy Applegate

Equipment

Ingredients

For the crust:

  • 1 cup rolled oats
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon maple syrup
  • 4–5 tablespoons melted vegan butter

For the filling:

  • 2 ¾ cups pumpkin purée
  • ¼ cup maple syrup
  • ¼ cup sugar
  • ¼ cup almond milk
  • 1 ½ tablespoons cornstarch
  • 1 ¾ teaspoons pumpkin pie spice
  • ¼ teaspoon salt

For serving:

  • Vegan whipped cream
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="dsxozVS6" upload-date="2025-09-25T09:08:34+00:00" name="Vegan Pumpkin Pie Bars with Oat Crust" description="Creamy vegan pumpkin pie bars that taste like classic pumpkin pie." player-type="default" override-embed="default"]

Instructions

  • Preheat oven to 350°F (180°C). Line an 8×8-inch pan with parchment paper.
  • Blend oats into a fine flour. Add flour, salt, and sugar; pulse to combine.
    1 cup rolled oats, 1 ½ cups all-purpose flour, ¼ teaspoon salt, 2 tablespoons sugar
  • Add maple syrup and melted vegan butter; blend until mixture holds together.
    1 tablespoon maple syrup, 4–5 tablespoons melted vegan butter
  • Press firmly into the pan using parchment and a flat-bottomed cup. Bake 20 minutes, then cool.
  • Blend pumpkin purée, maple syrup, sugar, almond milk, cornstarch, pumpkin pie spice, and salt until smooth. Pour over crust and tap the pan to release air bubbles.
    2 ¾ cups pumpkin purée, ¼ cup maple syrup, ¼ cup sugar, ¼ cup almond milk, 1 ½ tablespoons cornstarch, 1 ¾ teaspoons pumpkin pie spice, ¼ teaspoon salt
  • Bake 50–60 minutes, until set. Cool completely, then cover and refrigerate 4–6 hours (overnight is best).
  • Lift from the pan, slice into 9 bars, and top with vegan whipped cream.
    Vegan whipped cream

Nutrition

Calories: 146kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 110mg | Potassium: 134mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6554IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
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